2 tsp Instant coffee, 1 tsp Cacoa Powder mixed with 1 tbsp hot water
Coffee beans or walnuts to decorate.
Instructions:
1. Pre heat the oven to 180oC and grease your springform tins with butter/oil to prevent sticking (15-20" tins work great, but use what you have!)
2. Add the sugar and softened butter to a bowl and beat with an electric mixer or which until creamed and fluffy. Add the eggs into the mix and continue to beat. Sieve in the flour, coffee powder (ground), baking powder and salt into the bowl and fold in until a smooth batter is formed. Add 1-2 tbsp of milk to loosen the batter.
3. Spread the batter between two springform tins and bake in the oven for 20-25 minutes until risen, golden and springy to touch (a inserted skewer should come out dry). Allow to cool fully on a wire rack.
4. For the Icing: Sieve the icing sugar into a bowl and mix in the softened butter until a homogenous mix is formed. Add the mixed coffee & cacao powder shot to the bowl and mix through.
5. Add 1/3 of the buttercream frosting to the bottom layer of the cake, spread out evenly and top with the second cake. Add the remaining frosting to the cake and decorate with some coffee beans, walnuts or chocolate shavings.
